Tuning the structure and physiochemical properties of sodium alginate and chitosan composite films through sodium tripolyphosphate (STPP) crosslinking
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Tarih
2024
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Elsevier
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
Sodium tripolyphosphate (STPP), an inorganic and non-toxic polyphosphate, has potential applications as a crosslinking agent in the fabrication of edible films. This study utilized STPP in the development of sodium alginate-chitosan composite films, with a focus on their suitability for food packaging applications. The results indicate that the incorporation of STPP led to an increase in film thickness (from 0.048 +/- 0.004 to 0.078 +/- 0.008 mm), elongation at break (from 11.50 +/- 1.49 % to 15.88 +/- 2.14 %), water permeation (from 0.364 +/- 0.010 to 0.521 +/- 0.021 gmm/(m 2 h*kPa)), and moisture content (from 25.98 +/- 0.20 % to 28.12 +/- 0.17 %). In contrast, there was a decrease in tensile strength (from 30.23 +/- 2.08 to 25.60 +/- 1.22 MPa) and swelling index (from 752.9 +/- 17.1 to 533.5 +/- 8.9 %). Scanning electron microscopy (SEM) analysis revealed the formation of distinctive needle -like microcrystals with the incorporation of STPP. Fourier -transform infrared spectroscopy (FTIR) analysis indicated intermolecular interactions between STPP and the film -forming biopolymers. The data obtained from Thermogravimetric analysis (TGA) and Differential Scanning Calorimetry (DSC) demonstrated enhanced thermal stability of STPP-loaded films at elevated temperatures. Furthermore, the films exhibited increased DPPH scavenging activity with the addition of STPP. This study underscores the potential of STPP as a crosslinking agent for the development of composite edible films, suggesting applications in the field of food packaging.
Açıklama
Anahtar Kelimeler
Food packaging, Biopolymers, Crosslinking, Sodium tripolyphosphate
Kaynak
International Journal of Biological Macromolecules
WoS Q Değeri
N/A
Scopus Q Değeri
Q1
Cilt
264
